Why You’ll Love This Recipe

Chicken Fried Steak is a comforting Southern classic made by breading and frying tenderized beef cutlets until golden and crispy, then smothering them in a creamy, peppery gravy. It’s hearty, flavorful, and perfect for a cozy dinner or a weekend indulgence, pairing beautifully with mashed potatoes and green beans.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cube steak (tenderized beef cutlets)all-purpose floursaltblack peppergarlic powderpaprikaeggsbuttermilkvegetable oil (for frying)whole milkbutterall-purpose flour (for gravy)ground black pepper

directions

Set up a dredging station with two shallow bowls—one with a mixture of flour, salt, pepper, garlic powder, and paprika, and the other with beaten eggs and buttermilk.

Dredge each piece of cube steak in the flour mixture, then dip into the egg mixture, and return to the flour to coat thoroughly. Press the coating into the meat to adhere well.

Heat about 1/4 inch of oil in a large skillet over medium heat until shimmering.

Fry the steaks in batches, about 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.

For the gravy, discard all but 2 tablespoons of oil from the skillet. Add butter and melt over medium heat.

Whisk in flour and cook for 1-2 minutes to form a roux.

Slowly add milk while whisking continuously, then season with salt and plenty of black pepper.

Simmer until the gravy thickens to your desired consistency.

Serve the fried steaks hot, generously topped with the gravy.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use pork cutlets instead of beef for a twist on the classic.

Add cayenne pepper to the flour mix for extra heat.

Swap buttermilk for plain milk with a splash of vinegar if needed.

Serve with white gravy or brown gravy depending on your preference.

Top with fried eggs for a Southern-style breakfast plate.

storage/reheating

Store leftover Chicken Fried Steak in an airtight container in the fridge for up to 3 days.Reheat in a 350°F oven for 10-15 minutes or until warmed through.To keep the coating crispy, avoid microwaving.Gravy should be stored separately and reheated gently on the stovetop with a splash of milk.

FAQs

What cut of meat is used for Chicken Fried Steak?

Cube steak or round steak, tenderized for easy cooking and a soft texture.

Why is it called Chicken Fried Steak?

Because it’s cooked like fried chicken—with a breaded, pan-fried method—even though it’s made with beef.

Can I bake instead of fry?

Frying gives the classic crispy texture, but you can bake at 400°F on a greased rack for a lighter version.

Can I freeze Chicken Fried Steak?

Yes, freeze the cooked steaks without gravy. Reheat in the oven for best texture.

What’s the best oil for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Why is my breading falling off?

Ensure the meat is dry before dredging and press the flour firmly into the steak. Let it rest before frying.

How do I make the gravy richer?

Add a splash of cream or a touch of butter at the end of cooking.

Can I make this gluten-free?

Yes, use gluten-free flour for both the breading and gravy.

Do I need a cast iron skillet?

Not required, but cast iron holds heat well and helps create a crisp crust.

What sides go best with this?

Mashed potatoes, green beans, corn, coleslaw, or biscuits are all great choices.

Conclusion

Chicken Fried Steak is a satisfying dish that brings together crispy breaded beef and creamy gravy in every comforting bite. Whether you’re making it for a family dinner or treating yourself to Southern comfort food, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds.